• 1 red chilli, sliced
• 1 stalk lemon grass, crushed
• 1 tablespoon fresh chopped ginger
• 1 clove garlic, chopped
• 1 tablespoon peanut oil
• 1 lb mussels
• 100ml/ 2 fl oz coconut cream
• 1 tablespoon of fresh coriander (cilantro), chopped

Method:

Gently heat oil and mussels in a saucepan.  Add the chilli, lemongrass, ginger and garlic and simmer for 2 minutes.  Add 1lb of mussels into the pot and continue cooking for 3 to 4 minutes.  Add the coconut cream and continue cooking until the mussels have opened fully.  Stir in the coriander and serve.